Slow-roasting at a low temperature is a nearly fool-proof way to cook fish without overcooking it. The rich, buttery flavor and firm, flaky texture of halibut shine in this recipe. Chervil is a delicious herb that would be lovely in the salad, but if it’s not readily available, parsley is a fine substitute.
Take this recipe to the next level by putting fresh herbs and lemon slices under the fillets while you cook them in the oven to perfume the fish.
How to Make It
Preheat oven to 300°F. Season fish with salt and, if desired, pepper, and let stand 20 minutes. Toss fish with oil in a bowl to evenly coat, and place in a baking dish. Drizzle remaining oil from bowl over fish. Bake at 300°F; check doneness after 15 minutes by pressing flesh gently with your thumb. If the fish flakes apart, it is ready. If not, cook an additional 3 to 5 minutes and check again.
Rinse shallot under cold running water; pat dry. Once the fish is cooked, mix the warm oil from the baking dish with the shallot, herbs, and juice. Serve with fish.